Creamy Carrot Soup
|Onion||1⁄4 Cup (4 tbs), chopped|
|Celery ribs||1 , chopped|
|Carrots||2 Cup (32 tbs), sliced|
|Chicken broth||2 Cup (32 tbs)|
|Milk/Half and half||1 Cup (16 tbs)|
Melt butter; add onion and celery; cook until tender.
Add carrots; cook 5 minutes.
Add broth and bring to boil.
Cover, cook over mediumheat for 20 minutes until carrots are tender.
Puree in blender.
Add milk, salt, nutmeg, and pepper.
Simmer 5-10 minutes, but do not boil.